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Coconut Seared Scallop with Lemon Risotto

Kicking off the Spring & Summer pairings for Cameron Hughes is this simple yet elegant recipe featuring a delightful Sauvignon Blanc. Lot 346 is a wonderful, and award winning white wine which lends its self well to a playful seafood dish. Scallops and risotto have been paired for a long time. This recipe uses coconut oil and lemon zest to best accent the wine and produce an incredible flavor profile throughout the dish. The coconut oil is not only a healthier substitution for the classic butter, but it creates a great sear on the scallop. The subtle coconut oil flavor also goes very nicely with the citrus bite the risotto gives. Combined with the richness of the scallop this dish compliments the wine extremely well. Impress your next date by trying this pairing!

Method


Heat chicken stock along with the rind of 1 lemon in a sauce pan until simmering, then keep warm for risotto. In a large sautee pan or skillet, toast rice over medium heat for about a minute. Add in butter and sautee rice for another 2 minutes. Once butter is absorbed by the rice, add in wine and stir. Add in enough stock to fully cover the rice. Stir occasionally. Once the stock has been absorbed by the rice, add in enough stock to fully cover the rice. You will do this step twice more, stirring occasionally. On the last stock addition, add in the juice of one lemon and zest. Once risotto is cooked, remove from heat and set aside for serving.

For the scallops, in a non-stick pan place generous 1tbsp of coconut oil. Season scallops with salt on both sides. Once pan and oil are hot, sautee scallops 2 minutes per side at the most. Should be a nice golden brown on each side. Once cooked, remove from heat and place onto a generous _ cup of risotto, per scallop. Add zest over the top and micro green salad if desired.